east india swizzle

1 1/2 oz Cognac (Pierre Ferrand Ambre)
1 1/2 oz Pineapple Juice
1/2 oz Triple Sec(Pierre Ferrand Dry Curaçao)

Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Fill with crushed ice and garnish with 2 dash Angostura Bitters, a cinnamon stick, and an orchid (omit).Two Fridays ago, I was intrigued by the East India Swizzle that was published in Imbibe Magazine. This tropical riff on Harry Johnson's 1882 East India Cocktail was created by Giuseppe Gonzalez at PKNY in 2011, and it replaced the pineapple syrup with a decent proportion of pineapple juice. Once prepared, the East India Swizzle donated a cinnamon and clove aroma to the nose. Next, orange and pineapple on the sip led into Cognac and orange flavors on the swallow. Later, winter spice notes entered the equation as the Angostura Bitters garnish integrated into the drink.